SOFT SAVORY FLATBREADS: small flatbreads easy to prepare.
Of course, they require some long rising times, perfect for a savory snack, or to add to the bread basket to fill with cheeses or cold cuts. Savory flatbreads are a type of focaccia made with flour, extra virgin olive oil, yeast, salt, and water.
In some versions, spices, herbs, or grated cheese can also be added. The dough is spread on a baking sheet or shaped by hand next to each other on a baking sheet, covered with more flour, and baked in the oven until golden. Savory flatbreads can be enjoyed hot, cold or accompanied by a sauce, a condiment of choice, or filled with various cold cuts.
They are a healthy and tasty alternative to traditional sandwiches. The flatbreads remain soft for 2 or 3 days or can be frozen after baking. They are really very soft, here I prepared them with rosemary, very tasty, perfect to use instead of bread.
Here are some other focaccia types:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 14 Hours
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 259.18 (Kcal)
- Carbohydrates 38.25 (g) of which sugars 3.52 (g)
- Proteins 7.32 (g)
- Fat 9.31 (g) of which saturated 1.55 (g)of which unsaturated 0.25 (g)
- Fibers 1.45 (g)
- Sodium 635.22 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the soft savory flatbreads
- 1/2 cup Water (warm)
- 1/2 cup Milk (warm)
- 10 g Fresh yeast
- 1 tablespoon Sugar
- 1/2 tablespoon Salt
- 3 1/2 tablespoons Extra virgin olive oil
- 1 1/2 cups Manitoba flour
- 1 1/2 cups All-purpose flour
- to taste Rosemary
- to taste Extra virgin olive oil
- to taste Fine salt
Tools
- Bowl
- Baking sheet
- Pastry cutter Set of 3 Pastry Cutters, Guowall Pastry Cutter for Cakes Pastry Cutter Ring, Stainless Steel, Round
Preparation of soft savory flatbreads
Take a bowl, pour the warm milk and water, crumble the fresh yeast, add the sugar, and mix well with a spoon to dissolve.
Add the oil, and begin to incorporate the flour mixing with your hands, add about half, then add the salt, followed by the rest of the flour, continuing to mix. Once the dough becomes more consistent, move it to the work surface and continue kneading with your hands, adding flour. Knead vigorously for a few minutes, the dough should be smooth, homogeneous, and elastic.
At this point, form a smooth and round dough ball and place it in a large bowl. Cover the bowl with a cloth and let it rise for about 3 hours. Then cover the bowl with plastic wrap and place it in the fridge for about 10 hours. After that, remove from the fridge and let the dough sit at room temperature for about half an hour.
Take the dough, divide it in half with a knife, roll out one half with a rolling pin on a floured surface, and use the pastry cutter to get flatbreads about 3 inches in diameter, not too thin. Of course, do the same with the other half of the dough. Then take a baking sheet, cover it with parchment paper, and place the flatbreads on it, spaced well apart, drizzle them with oil and let them rest for another hour.
Once the time is up, poke them with your fingers and garnish with salt and rosemary, brush with a little oil. Bake in a preheated static oven at 428°F for about 12-13 minutes, placing the baking sheet in the middle rack of the oven. Once cooked, remove from the oven, let cool, and serve.
Storage of soft savory flatbreads
The flatbreads remain soft for 2/3 days, or you can freeze them after cooking.
